Connoisseurus Veg · by Alissa Saenz★ 5.0 (2)
Vegan Banana Pancakes
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 6%
CARBS 22G55% OF CAL
2G FIBER14G OTHER6G TOTAL SUGAR
FAT 6G36% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with mashed banana and plant-based milk, sweetened lightly with brown sugar and cinnamon. Perfect for weekend breakfasts, these are easy to prepare and naturally vegan.
mainamericanbaked good🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 medium overripe banana
- 3/4 cup unflavored and unsweetened non-dairy milk
- 2 tablespoons canola oil, (plus more for the skillet)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons organic brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 6%
CARBS 22G55% OF CAL
2G FIBER14G OTHER6G TOTAL SUGAR
FAT 6G36% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 207mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 10M
- SODIUM
- 207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.